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Quick and Tasty Chicken Marsala

Holly8358

"Canned Golden Mushroom soup is the trick to this quick and tasty spin on chicken Marsala. Serve over angel hair pasta and French bread."
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Ingredients

40 m servings 458 cals
Original recipe yields 4 servings

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Directions

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  1. Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides; shake to remove excess flour.
  2. Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.
  3. Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions; cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.
  4. Whisk mushroom soup and Marsala wine together in a bowl; pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.

Nutrition Facts


Per Serving: 458 calories; 11.9 g fat; 36.3 g carbohydrates; 30.9 g protein; 87 mg cholesterol; 751 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

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Most helpful positive review

WOW! This was really easy. Used avocado oil instead of butter, canned mushrooms instead of fresh (all we had on-hand). Also didn't have the mushroom soup so used onion soup mix and added about 2...

Most helpful critical review

This recipe had way too much wine for us. We couldn't get past the overpowering wine flavor, so we ended up dumping out all of the sauce and just keeping the chicken and mushrooms.

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WOW! This was really easy. Used avocado oil instead of butter, canned mushrooms instead of fresh (all we had on-hand). Also didn't have the mushroom soup so used onion soup mix and added about 2...

Quick and tasty! I used chicken breasts cut in half so I didn't have to pound them. The sauce was very tasty (I had to use half wine / half beef consomme since I didn't have enough wine). I real...

I rate it five star when the amount of wine is corrected, as several have pointed out; from many other Marsala recipe's, this should be 1/4 cup, not 1 1/4 cups! I had no Marsala, so substituted ...

This was my first time trying it. I had never made any version of chicken marsala previously, and my wife and I really loved it. I had never sauteed mushrooms until tonight. It all went well. I...

This recipe had way too much wine for us. We couldn't get past the overpowering wine flavor, so we ended up dumping out all of the sauce and just keeping the chicken and mushrooms.

It had a good flavor to it. I used a dry Marsala wine, maybe next time I'll use a sweet one. Overall, it was a good leftover also

This was simple, good and moist but I made a few changes. First, I used skin on chicken thighs. I was generous with spices. After browning I put in oven on 350 to keep warm while cooking othe...

I followed the directions exactly. It was just OK. As written I won't make it again. It is way too heavy on the Marsala and it needed more spice in the flour mixture.

I served this over garlic mashed potatoes with a side of sautéed spinach!! Delicious!!